I can see how you might be curious about the title of this recipe. Perhaps you’re trying to work out where the “Ungu” region is. Or perhaps you understood the title but are wondering why I would make “purple fried noodles”. The dish is not named for its colour (although I’ve added some purple onion), rather it is named for the friend who inspired me to create it.
The flavours of Indonesia and Malaysia are something that I can’t get enough of. The spicy and tropical aromas are perfectly combined for enjoying on the balcony on a summer’s evening. It is a style I continuously return to and have developed some recipes for those times that I can’t afford a plane ticket.
I will admit, that the first time I had authentic Pad Thai, I didn’t like it. I was in Bangkok; it was my first trip to Asia and perhaps I wasn’t prepared for the intensity of the locally prepared dish? Or perhaps as I wasn’t feeling 100%, I’d have been inclined to reject any food offered to me? Perhaps I didn’t like that they had left the tails on the prawns? (Yes, you’re reading a vegetarian recipe, I however am not vegetarian). Whatever it was, despite originally finding it distasteful, authentic Pad Thai has become one of my regular meals. I now find that anything on offer in my home country to be disappointing. For the occasions that I can’t afford a plane ticket, I have developed some recipes for my (now) favourite dishes so that I can enjoy authentic flavour at home.
Kuala Lumpur – Where a trans woman can be in a public bathroom, fixing her lipstick in the mirror next to a Muslim woman adjusting her headscarf, without either woman feeling uncomfortable or threatened.